Xiaoxu Zhu

Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin

Shiyi Li, Linxian Li, Xiaoxu Zhu et al. · Food Hydrocolloids · 2018 · 131 citations

Natural Sciences, Biochemistry, Biophysics +12

l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility

Shiyi Li, Yadong Zheng, Peng Xu et al. · Food Chemistry · 2017 · 124 citations

Life Sciences, Biochemistry, Molecular Biology +14

Effect of chemical composition and structure of asphalt binders on self-healing

Daquan Sun, Fan Yu, Lihan Li et al. · Construction and Building Materials · 2016 · 120 citations

Engineering, Civil Engineering, Materials Engineering +12

l–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water

Xiaoxu Zhu, Linxian Li, Shiyi Li et al. · Food Hydrocolloids · 2018 · 118 citations

Agriculture, Food Science, Poultry Science +16

L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical

Peng Xu, Yadong Zheng, Xiaoxu Zhu et al. · Asian-Australasian Journal of Animal Sciences · 2017 · 94 citations · Full text

Agriculture, Biochemistry, Food Science +17